A non-recipe, this is description from Nigel Slater's book, Tender. He states, “Squashes of every variety love a tomato. Occasionally you could argue they need it too.

• zucchini - 5 medium
• olive oil - 3 tablespoons
• tomatoes - 4 medium to large
• basil leaves - a handful, torn
• lemon

1. Cut the zucchini into thick fingers.
2. They work best about the size of thick, homemade French fries.
3. Warm the oil and let the zucchini cook over medium heat for 8 minutes until they begin to soften.
4. Chop the tomatoes roughly and add to the zucchini with the torn-up basil leaves, salt , pepper and a good squeeze of lemon.
5. Stir, cover with a loose-fitting lid, and let simmer for 10 minutes, until the zucchini are tender and the tomatoes have cooked down to a basil-scented saucy dish.
6. “Sponge up the sunny-tasting juices with bread.”